6

Bonjour décembre

Bonjour décembre

[Hello December]

December is made for kissing in the mist, warm nights of magic rush and cold pink dawn, foreseen epiphanies, and perhaps, most importantly, mulled wine.

A short welcome to this new month, because – believe me or not – some things are better left unsaid.

4

Sur un nuage

Sur un nuage

[On a cloud]



For days when the sky feels like a cloud, of the gigantic kind. And our homes are made warm with gas ovens.



I’ve yet found what dough will become a cloud in my kitchen. Perhaps, my very favourite matcha shortbreads. Or the cinnamon cookies that made my childhood a forever-Christmas.



Thank you Nikole for making such beautiful objects that – waiting to be used – sit on my bedside table, as a collection of treasures.



What is your favourite cut-out cookie recipe?

27

How to become a pastry chef?

I’m currently writing a series of posts on how to become a pastry chef.



What it involves on a day to day basis, what we do – whether we work in restaurants, pâtisseries, hotels, or even caterers, which paths we took to reach our dreams

So if you have any questions that need answering, please ask away in the comment section!

5

Une maryse

Une maryse

I got quite a few emails regarding the word maryse. One of you even wrote a kinky poem, because – yes – Maryse, is also a French name. It involved some whipping and folding too…

So well, I’m launching yet another category: le kitchenware.

8

Les jonchées

Les jonchées

fromager/crémier (the first, in front of the main entrance)
rue de la halle, 17450 fouras

I could list the places I belong to. But, at the end, it would just be a meaningless thread of city names, and at times, neighbourhood or county names.